Sake brewing begins with the introduction of koji,
which break down rice starch into glucose in a process known as gsaccharification.h@Next,
sake yeast is added and fermentation begins.This process, in which
saccharification and fermentation take place in the same vat at the
same time, is called gmultiple parallel fermentation.h
This is a unique feature of sake brewing that distinguishes it from
every other brewing process.

Rice
Milling

Freshly harvested rice is milled. The degree to which the
rice is milled is called the "seimai buai," and
the style and flavors of the sake will vary based on this
factor.

Rice
washing & steeping

The rice is washed and then soaked in water for a specified
amount of time.

Rice
steaming

After absorbing the right amount of water, the rice is steamed
in a large vat.

Koji
Making

In a special room, koji mold is sprinkled on the rice and allowed
to grow, with the resulting moldy rice being called kome-koji.
It is all made carefully by hand.

Yeast
Starter

The yeast starter, called the "shubo" or the "moto"
is made. This step calls for careful sanitation and temperature
control.

Fermentation

Kome-koji, rice and water are added to the yeast starter. Alcohol
is created through a slow, low-temperature, long-term fermentation.

Filtration

Completed "moromi" is squeezed and remove Kome-koji
and rice which did not melt during fermentation, and sake is
completed.

Bottling
 Shipping

It is filtered, and passed, and leaved a bottle, and shipped
heating sterilization, a process such as the aging.